Cozy Potato Soup with Mushrooms & Thyme (Vegan, One-Pot, 45 Minutes)

Quick Facts

• Time: 15 minutes prep • 30 minutes cook • 45 minutes total
• Yield: About 4 hearty bowls
• Skill: Easy
• Method: One-pot, stovetop
• Diet: Vegan, Gluten-Free, Dairy-Free

Introduction

Potato Soup is the kind of recipe you turn to when the weather cools down, your day has been long, and you want something deeply comforting without a lot of fuss. This Mushroom & Potato Soup with Thyme takes that classic cozy feeling and layers in earthy mushrooms, sweet onions, garlic, and an herby broth that tastes like it simmered all afternoon—without actually doing that. You can tuck this into your favorite Potato Soup recipes collection whenever you’re craving something cozy but still light. Tender cubes of potato soak up all the flavor…

If you love fall soup recipes, crave Homemade Potato Soup vibes, and want something that just happens to be Vegan Potato Soup and naturally gluten-free, this bowl checks every box. It’s perfect for busy families, meal-preppers, or anyone who wants a big pot of comfort on the stove with minimal effort.

Why You’ll Love It

• Weeknight-easy: Straightforward steps, simple chopping, and everything cooks in one pot with clear timing.
• Flexible: Swap mushrooms, potatoes, or herbs based on what’s in your fridge and it still works beautifully.
• Balanced flavor: Garlic, thyme, and a gentle tang from broth and seasonings give that restaurant-level depth.
• Great leftovers: Thickens slightly in the fridge and reheats into an even creamier, cozier bowl the next day.

Cozy Potato Soup with Mushrooms & Thyme (Vegan, One-Pot, 45 Minutes)

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• Author: Lily
• Total Time: 45 minutes
• Yield: 4 hearty bowls
• Diet: Vegan

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Description

Cozy, creamy vegan potato soup loaded with tender mushrooms, sweet onions, garlic, and thyme in a one-pot, 45-minute recipe that tastes like it simmered all afternoon. Perfect for chilly nights, busy weeknights, and make-ahead lunches, with an herby, comforting broth and a silky cashew-and-plant-milk finish.

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Ingredients

2 tablespoons olive oil or avocado oil
1 medium yellow onion, finely chopped
3–4 garlic cloves, minced
8 ounces cremini or baby bella mushrooms, sliced
4 medium Yukon gold potatoes, peeled if you like, diced into 1–1.5 cm cubes
3 cups low-sodium vegetable broth, plus extra if needed
1 cup unsweetened thick plant milk (soy, oat, or cashew style)
1/3 cup raw cashews (optional, for extra creaminess)
3 fresh thyme sprigs (or 1 teaspoon dried thyme)
1 bay leaf (optional but lovely)
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika (optional, for gentle warmth)
1 teaspoon fine sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper
2–3 teaspoons lemon juice, to finish
Chopped fresh parsley or extra thyme leaves, for serving

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Instructions

1. Warm the oil in a medium-large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and a pinch of salt. Cook 4–5 minutes, stirring often, until the onion is translucent and just starting to turn golden around the edges.

2. Stir in the minced garlic and sliced mushrooms. Cook 6–8 minutes, letting the mushrooms release their liquid and then begin to brown. Stir occasionally but not constantly so they can caramelize slightly.

3. Add the thyme, oregano, smoked paprika (if using), remaining salt, and black pepper. Stir to coat the vegetables and let the spices toast for 30–60 seconds, until fragrant.

4. Add the diced potatoes and bay leaf. Pour in 3 cups of vegetable broth, or just enough to cover the potatoes. Bring to a gentle boil, then reduce the heat and simmer 10–12 minutes, or until the potatoes are fork-tender but not falling apart.

5. Scoop about 1 cup of the cooked potatoes plus some broth and mushrooms into a blender. Add the raw cashews and plant milk. Blend until completely smooth and creamy, starting on low and increasing to high. (Alternatively, use an immersion blender to partially blend the soup directly in the pot.)

6. Pour the creamy mixture back into the pot and stir well. Simmer another 3–5 minutes to let the flavors meld. If the soup is too thick, add a splash of broth or water; if it’s too thin, simmer uncovered for a few more minutes.

7. Turn off the heat and stir in the lemon juice. Taste and adjust with more salt, pepper, or lemon as needed until the flavor is balanced and bright.

8. Remove the bay leaf. Ladle the soup into bowls and top with fresh thyme leaves or chopped parsley and extra black pepper, if desired. Serve hot with your favorite crusty bread or sides.

Notes

Potatoes are done when they’re fork-tender but still hold their shape.
For a lighter soup, skip the cashews and use only plant milk, adding extra broth as needed.
For nut-free, use oat or soy milk and blend a portion of the soup to thicken instead of using cashews.
To make it extra creamy, increase the cashews to 1/2 cup and blend a larger portion of the soup.
The soup thickens as it chills; thin with a splash of broth or water when reheating.
Store leftovers in the fridge for 3–4 days or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: soup recipes
• Method: One-pot, stovetop
• Cuisine: American

Ingredients

For this Mushroom & Potato Soup with Thyme, you’ll need:

• 2 tablespoons olive oil or avocado oil
• 1 medium yellow onion, finely chopped
• 3–4 garlic cloves, minced
• 8 ounces cremini or baby bella mushrooms, sliced
• 4 medium Yukon gold potatoes, peeled if you like, diced into 1–1.5 cm cubes
• 3 cups low-sodium vegetable broth, plus extra if needed
• 1 cup unsweetened thick plant milk (soy, oat, or cashew style)
• 1/3 cup raw cashews (optional, for extra creaminess)
• 3 fresh thyme sprigs (or 1 teaspoon dried thyme)
• 1 bay leaf (optional but lovely)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika (optional, for gentle warmth)
• 1 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2–3 teaspoons lemon juice, to finish
• Chopped fresh parsley or extra thyme leaves, for serving

What each ingredient does:

• Olive oil: Helps soften aromatics and carry flavor.
• Onion: Adds sweetness and depth as it softens and lightly browns.
• Garlic: Brings savory, comforting aroma to the broth.
• Mushrooms: Add rich, earthy flavor and “meaty” texture without actual meat.
• Potatoes: Thicken the soup naturally and make each bowl satisfying.
• Vegetable broth: Forms the savory backbone of the soup.
• Plant milk: Makes the soup creamy without dairy.
• Raw cashews: Blend into a silky base that mimics cream.
• Thyme & bay leaf: Bring herbaceous, cozy, fall-soup fragrance.
• Oregano & smoked paprika: Add subtle complexity and warmth.
• Salt & pepper: Wake up all the flavors.
• Lemon juice: Brightens the richness right at the end.
• Fresh herbs for serving: Add color and fresh flavor on top.

Pro tip: Use low-sodium stock so you can season perfectly at the end without oversalting.

Substitutions & Swaps

• Aromatics:
  • Swap yellow onion for shallots or leeks.
  • Use jarred minced garlic in a pinch—about 1 teaspoon per clove.
• Mushrooms:
  • Any variety works: white button, portobello, or a mix.
  • If you’re not a huge mushroom fan, use half the amount and add more potatoes.
• Potatoes:
  • Yukon golds are creamy and hold shape well; russets will make the broth a bit thicker and more rustic.
  • For extra veg, swap one potato for diced carrots or parsnips.
• Creaminess:
  • Skip cashews and just use plant milk for a lighter soup.
  • For nut-free, use oat or soy milk and blend a portion of the soup to thicken.
• Diet swaps:
  • Already vegan and dairy-free.
  • Gluten-free as written—just double-check your broth label.
• Budget/time savers:
  • Use pre-sliced mushrooms and pre-chopped onion.
  • Skip the cashews if you don’t want to use a blender; the soup will still be delicious.

Equipment Notes

• Required:
  • A medium-large heavy-bottomed pot or Dutch oven (about 4–5 quarts).
  • A good knife and cutting board for chopping.
• Nice to have:
  • An immersion blender or regular blender if you want part of the soup extra creamy.
  • A wooden spoon or spatula for gentle stirring.
• Pan size notes:
  • If your pot is smaller, sauté the mushrooms in two batches so they brown instead of steam.
• Cleaning tips:
  • Lightly oil the pot before cooking to keep starches from sticking.
  • If anything sticks, splash in a bit of broth and scrape up the browned bits—that’s flavor.

Step-by-Step: How to Make Mushroom & Potato Soup with Thyme

1. Sauté the aromatics
   Warm the olive oil in your pot over medium heat. Add the chopped onion and a pinch of salt. Cook 4–5 minutes, stirring often, until the onion turns translucent and edges just start to turn golden. This builds the base flavor.
2. Add garlic and mushrooms
   Stir in the minced garlic and sliced mushrooms. Cook 6–8 minutes, letting the mushrooms release their liquid and then start to brown around the edges. Avoid constant stirring so they can caramelize slightly; that browning equals deeper flavor.
3. Season and add herbs
   Sprinkle in thyme, oregano, smoked paprika, remaining salt, and pepper. Stir to coat the mushrooms and onions, letting the spices toast for 30–60 seconds until fragrant. This “blooms” the spices so they taste richer in the final soup.
4. Add potatoes & broth
   Tip in the diced potatoes and bay leaf. Pour in 3 cups of vegetable broth, just enough to cover the potatoes. Bring to a gentle boil, then reduce to a simmer. Cook 10–12 minutes, or until the potatoes are fork-tender but not falling apart.
5. Blend the creamy base
   Scoop out about 1 cup of cooked potatoes plus some broth and mushrooms into a blender. Add the raw cashews and plant milk. Blend until perfectly smooth and creamy, starting on low and increasing speed. (Or use an immersion blender directly in the pot, blending just part of the soup.)
6. Combine and adjust thickness
   Pour the creamy mixture back into the pot and stir well. Simmer another 3–5 minutes so everything melds together. If it’s too thick, add a splash of broth; if too thin, simmer uncovered a few extra minutes.
7. Finish and taste
   Turn off the heat. Stir in lemon juice. Taste and adjust salt, pepper, and lemon until the soup tastes balanced—cozy and savory with a little brightness.
8. Serve
   Ladle into warm bowls and top with fresh thyme leaves or chopped parsley, plus more pepper if you like. Serve hot.

Doneness cues:

• Potatoes are fork-tender but hold their shape.
• The soup coats the back of a spoon without feeling gluey.

Make-Ahead, Storage & Reheating

• Make-ahead:
  • Chop the onion, mushrooms, and potatoes 1–2 days in advance and store in sealed containers in the fridge.
  • You can also blend the cashew-and-milk mixture ahead and keep it chilled.
• Fridge:
  • Store leftover soup in an airtight container for 3–4 days. It will thicken in the fridge because of the potatoes and cashews.
• Freeze:
  • This soup freezes well for up to 3 months. Let it cool completely, then portion into freezer-safe containers. Leave a little room at the top for expansion.
• Reheat:
  • Reheat gently on the stovetop over low-medium heat, adding a splash of broth or water to loosen it.
  • Stir frequently so it reheats evenly and doesn’t stick.

How to Lighten or Make It Extra Creamy

• To lighten:
  • Use only plant milk (no cashews).
  • Add extra broth and a handful of chopped leafy greens (like kale or spinach) near the end for bulk without richness.
  • Keep the oil to 1 tablespoon and sauté the aromatics in a mix of oil and broth.
• To make it extra creamy:
  • Increase the cashews to 1/2 cup.
  • Blend a larger portion of the soup, then return it to the pot.
  • Stir in a spoonful of thick dairy-free yogurt off the heat for a silky finish.

Toppings, Garnishes & Finishes

• Crunch:
  • Toasted pumpkin seeds or sunflower seeds
  • Crispy fried shallots or onions
• Fresh:
  • Chopped parsley, chives, or extra thyme leaves
  • A little lemon zest for brightness
• Tang/Heat:
  • Extra lemon juice or a tiny splash of mild vinegar
  • Red pepper flakes or a drizzle of chili oil

A sprinkle, a swirl, a squeeze—your three-second upgrade to every bowl.

Sides & Pairings

• Carbs:
  • Crusty bread, garlic toast, or warm pita for dipping.
  • Steamed rice or quinoa on the side for extra heft.
• Veg:
  • Simple green salad with a lemony dressing.
  • Roasted broccoli, Brussels sprouts, or carrots.
• Drinks:
  • Sparkling water with lemon or lime.
  • Light herbal teas like mint or chamomile.

If you’re planning a cozy menu, pair this bowl with one or two of your lighter soup recipes for an easy mix-and-match spread.

Scaling the Recipe

• To double:
  • Use a larger pot or Dutch oven and double all ingredients.
  • Add broth gradually; you may need slightly less than exactly double to keep it creamy.
• To halve:
  • Halve everything and use a smaller pot so the vegetables still sauté properly.
  • Keep the cooking times mostly the same; check the potatoes earlier.
• Batch cooking:
  • Cool large batches quickly in shallow containers before refrigerating or freezing for food safety.

Nutrition & Dietary Notes

• This Potato Soup is naturally vegan, dairy-free, and gluten-free (if using GF-certified broth).
• Potatoes and cashews provide satisfying carbohydrates and some plant-based protein.
• Mushrooms contribute fiber and micronutrients while helping the soup feel hearty without animal products.
• To lower fat, reduce oil and cashews; to increase protein, serve with beans or chickpeas on the side.

Troubleshooting

• Too salty:
  • Add a bit more unsalted broth or water and a squeeze of lemon.
  • You can also stir in a small additional potato and simmer until tender.
• Too bland:
  • Add more salt in small pinches, plus an extra squeeze of lemon.
  • A bit more thyme or black pepper can also wake it up.
• Too thick:
  • Stir in broth or water, a little at a time, until the texture is how you like it.
• Too thin:
  • Simmer uncovered for a few minutes to reduce.
  • Or blend a ladleful of soup with extra potato and add it back.
• Mushrooms watery, not browned:
  • Next time, cook them in batches and avoid overcrowding the pot.

FAQs

Can I use frozen mushrooms or potatoes?
Yes. Thaw and pat dry before cooking so they don’t water down the soup, then proceed as written.

Can I make this without cashews?
Absolutely. Use a creamier plant milk (like oat or soy) and blend part of the soup for body.

How do I keep the soup from getting gluey?
Avoid over-blending all the potatoes—blend only some of the soup and keep the rest as chunks.

Can I make it oil-free?
Yes, sauté the onion and mushrooms in a splash of broth instead of oil, adding more as needed to prevent sticking.

How long does it keep?
It keeps 3–4 days in the fridge and up to 3 months in the freezer when stored correctly.

Variations

• Lemony Herb Potato Soup:
  • Add extra lemon juice and zest at the end, plus a handful of fresh dill or parsley.
• Spicy Mushroom Potato Soup:
  • Add red pepper flakes with the spices and finish with a drizzle of chili oil.
• Ultra Creamy Potato Chowder Style:
  • Blend more of the soup and increase cashews or plant milk for a thicker, chowder-like texture.

Chef Notes / Test Kitchen Tips

• Salt in stages: a little with the onions, a bit with the mushrooms, and final adjustments at the end make the flavor more layered.
• Let the mushrooms sit undisturbed occasionally so they brown; constant stirring keeps them pale and less flavorful.
• The soup is usually “done” between 20–25 minutes of simmering once the broth and potatoes are in—taste for texture and seasoning rather than strictly watching the clock.
• A final squeeze of lemon and a fresh herb sprinkle right before serving makes it taste brighter and fresher.

Conclusion

This Mushroom & Potato Soup with Thyme proves that Potato Soup can be both simple enough for a Tuesday night and special enough for a cozy weekend dinner. It keeps beautifully for 3–4 days, making lunches and leftovers feel like a treat instead of an afterthought. If it becomes a regular in your rotation, play with toppings, herbs, and spice levels until it feels like your signature house soup.